White BBQ Sauce With Smoky Chicken
White BBQ Sauce With Smoky Chicken
This tangy, Southern barbecue sauce is certain to pack a punch. It pairs flawlessly with a smoky, perfectly barbecued chicken.This recipe is courtesy of McCormick.
Prep Time
2
hours
Cook Time
45
minutes
Servings
8
Total time: 2 hours, 45 minutes
Ingredients
- 1 cup mayonnaise
- 1/2 cup cider vinegar
- 2 tablespoon creole mustard, preferably zatarain’s
- 1 teaspoon prepared horseradish
- 1/2 teaspoon coarse ground black pepper, preferably mccormick
- 1/2 teaspoon garlic powder, preferably mccormick
- 1/4 teaspoon salt
- 1 cup hickory wood chips
- 2 pound bone-in chicken parts
- 2 tablespoon applewood rub, preferably mccormick grill mates
Directions
- Mix all ingredients in medium bowl until well blended.
- Cover.
- Refrigerate at least 2 hours before serving to blend flavors.
- Soak wood chips in enough water to cover for 30 minutes.
- Meanwhile, season chicken with rub.
- Drain wood chips.
- Fill smoker box with wet wood chips.
- Place smoker box under grill rack on one side of grill before lighting.
- Close grill.
- Prepare grill for indirect medium heat (350–375 degrees F).
- Preheat grill by turning all burners to medium.
- Turn off burner(s) on one side.
- Place chicken on unlit side of grill.
- Close grill again.
- Grill 30–40 minutes, or until internal temperature of thickest part of chicken is 165 degrees F, turning occasionally.
- Move chicken to lit side of grill with skin-side down.
- Turn lit side of grill to high.
- Grill, uncovered, 3– 5 minutes longer, or until chicken is charred.
- Serve chicken with White BBQ Sauce.